Peanut Pakoda, Shingdana Bhajiya
by Tarla Dalal
Added to 91 cookbooks
This recipe has been viewed 20385 times
Hot, crunchy, spicy pakodas perfect for the monsoon! The Peanut Pakoda is made with a batter of besan, whole wheat flour and crushed peanuts along with chopped spinach and spice powders, in proportions that give it a wonderfully crispy texture and totally irresistible flavour.
Served with sweet chutney and green chutney, these Peanut Pakodas are like a dream come true, and the only reaction you can expect from your family and friends is: “More, Please!”
Serve with a cup of Elaichi Tea or coffee .
- Combine all the ingredients along with approx. ½ cup of water in a deep bowl and mix well.
- Heat the oil in a deep non-stick pan, drop small spoonfuls of batter in the oil, few at a time, and deep-fry till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve immediately with green chutney and sweet chutney.
Peanut Pakoda Recipe by Tarla Dalal
Nutrient values (Abbrv) per serving
Missed out on our mailers?
Our mailers are now online!
View Mailer Archive
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.